Vegetable enzymes that cause colour changes and maturation can be destroyed by temperatures higher than 30°C. Tomatoes and peppers stored over 30°C, for instance, could not acquire their typical red hue. High temperatures can accelerate the dehydration, wilting, and early yellowing of plants by stimulating the breakdown of chlorophyll.Certain veggies can be cured better when they are exposed to high heat. A few vegetables can benefit from exposure to high temperatures during curing. Curing is used to allow the vegetable to heal over injuries inflicted during harvest, such as breaks, cuts or scratches. Products such as sweet potatoes, pumpkins and onions, may benefit from 7 – 10 days at temperatures between 22 and 30°C, particularly if they have been damaged during harvest and extended storage is planned.For non-chilling sensitive products, quality is usually best maintained when vegetables are held just above the temperature at which they freeze. Such temperatures are often used as recommended optimums for transport and storage. This is often 0°C ± 0.5°C.
